- Peel from one big chinese okra / heerekayi in kannada.
- Oil - 2 TBSP
- Mustard - 1/2 tsp
- Green chillies - 8 or more depending on your taste.
- Salt - to taste
- Hing - a big pinch
- Turmeric - a pinch
- Chana dal or bengal gram dal (kadale bele) - 1/2 cup
- Tamarind - a key lime size soaked in couple of tbsp of water and softened.
- Curry leaves - few
- Shredded coconut - a handful (optional)
In a sauce pan, dry roast the chana dal till golden brown. Set aside. In the same pan, heat oil, when hot add mustard seeds. When they splutter, add green chillies, curry leaves and hing. Add the peel and sprinkle turmeric and some salt. Let it cook for a few minutes till tender. Turn off the heat and let it cool down a bit. Grind this with chana dal, coconut if using and tamarind with very less water to thick paste. Adjust the salt. This goes very well with rice. Mix with hot rice and put some ghee or oil and eat. It can be served with idli, dosa too. The only reason I made these were peels of vegetable and fruits have more nutrients than the inside part and we throw the one we should be eating. And it is yummy too.
Happy Cooking!! Pin It